Restaurant Manager
$75,000–$75,000 year
On-siteSanta Monica, California, United States
Job Summary
Oversee daily front-of-house and back-of-house operations, maintain service excellence, and lead a team to deliver an elevated dining experience. Recruit, hire, and onboard top talent while training staff in customer service best practices and conducting performance appraisals. Monitor product quality, vendor relationships, and compliance with sanitation and safety regulations, ensuring optimal floor coverage through organized shift supervision. Manage financial performance by tracking revenue and expenses, optimizing sales, reducing waste, and creating detailed reports on weekly, monthly, and annual revenues. Handle guest concerns with professionalism, uphold brand image, and develop initiatives to enhance local presence through marketing and promotions.
Required Qualifications
- Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager
- Strong customer service background with a focus on guest experience and operational excellence
- Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients
- Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.)
- Strong leadership, communication, and problem-solving skills
- Acute financial management skills, with experience handling budgets and P&L reports
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